Leek, Asparagus and Feta tarts
Toss asparagus in olive oil, lemon zest, salt and pepper. Slice and lightly sautee leeks in plenty of ghee or butter, on a low heat for 10 minutes. Set aside. Cut a sheet of puff pastry in half to make two rectangle tarts. Score a line around the perimeter of each rectangle, about 1 inch from the edge and place the two sheets on baking paper. Poke holes all over the pastry inside the border. Spread sauteed leek over each piece, top with Asparagus spears, then crumble feta over and top. Brush egg along the borders and bake for 20 minutes.
Quinoa, Kale and Potato Patties
Cook a cup of quinoa in the same way you would rice (simmer in 2 cups of water for 1 cup of quinoa) but make sure you rinse it first, and soak for a bit before cooking. Given we have no onion at this time of year, you might want to cook the quinoa in stock to add a richer flavour to the patties. Steam and mash one or two potatoes and set aside. Remove kale leaves from stems and lightly steam, then mix with cooled quinoa, grated pecorino, minced garlic, breadcrumbs and your choice of herbs and spices (try cumin) I’d replace breadcrumbs with processed seeds or nuts if you’re looking for a GF or wheat free option. Form the batter into patties and cook in a pan with a small amount of ghee or coconut oil on a low heat. Cover the pan and let them cook slowly for 5 – 10 minutes. When bottoms are golden, flip and cook the other side. Top with avocado and serve with a raw salad of grated beets, carrot and radish. This recipe sounds and looks delicious.
Pumpkin Beet and Barley Salad with Rainbow Chard
Roast beets and pumpkin (the beets will take a lot longer than the pumpkin so pop them in first). I like to dice pumpkin and beetroot before roasting, but you could also roast them whole or in big chunks, then cool and peel/dice them. Cook a cup of barley in 4 cups of water for about 30 minutes then drain and cool. Separate rainbow chard leaves from stems, dice the stems and sautee in ghee for a few minutes. Add the chard leaves (sliced thinly) with salt and some lemon juice. Drizzle extra water over if the pan gets dry. Combine the diced roast vegies with barley, chard stems and leaves then crumble feta over and top with a dressing of lemon juice & olive oil. I’ve adapted from this recipe which uses divine looking golden beets.
Pumpkin, Orange and Ginger Soup
Grate a small amount of zest from 2 oranges then peel and chop. Grate a tablespoon of ginger and gently sautee with diced celery in ghee. Add chopped pumpkin, carrot, and grated nutmeg and stir to combine for a few minutes. Add the orange chunks and zest, 1-2 litres of stock and simmer for 30-40 minutes until pumpkin is soft. Puree and serve with a dollop yoghurt
Sauteed Silverbeet with Currants and Lemon
Chop and sautee silverbeet stalks in ghee until soft, then add sliced leaves to the pan. Add a drizzle of lemon and a few tablespoons of stock. Turn the heat down low and let the silverbeet simmer gently for 10 – 15 minutes, adding more stock as it dries out. Toss with slivered almonds and currants to serve.
Tex Mex Slow Cooker Round steak with Mash and Broccoli
Chop round steak into serving sized pieces and brown I ghee then add to slow cooker with diced celery and onion, a tin of sweetcorn and a tin of black beans, ½ cup of stock and a cup of tomato salsa (which I will make with a tin of tomatoes, onion, garlic, herbs and vinegar). Chop and steam potato and parsnip then mash with lashings of butter. Serve steak alongside mash with steamed broccoli.